Sauté onion for about five minutes.
Add garlic, then fresh thyme and rosemary. Add carrots, lentils and stock. Cover and bring to a boil; reduce heat and simmer until lentils are soft, about 20 minutes.
Process in a blender or food processor, in batches, to the desired consistency. Garnish each serving with salt and pepper, chopped watercress and a big squeeze of fresh lemon. Enjoy!
Per serving: 187 calories, 10 g protein, 1 g fat (0 g saturated fat), 36 g carbohydrates, 12 g fibre, 10 g sugars, 0 mg cholesterol, 329 mg sodium
Do you have a healthy recipe you'd like to share? Email us at besthealthmag.rd.com.